For the Strawberry Syrup:
16 ounces fresh strawberries, hulled and rinsed
1 cup granulated sugar
For the Drink:
2 ounces Pimm's No. 1
1 ounce lemon juice
1 ounce Strawberry Syrup
2 ounces 7UP or ginger ale
Sliced cucumber, strawberries and fresh mint to garnish
1. Make the Strawberry Syrup: Puree the strawberries in a blender or food processor until smooth. Press the mixture through a fine-mesh sieve and measure out 1 cup of the strawberry puree. Add it, along with the sugar, to a small saucepan and bring to a light boil over medium-high heat, stirring until the sugar has dissolved. Remove from heat and allow to cool to room temperature. (The strawberry syrup can be kept in an airtight container in the refrigerator for up to a month.)
2. Make the Drink: In a cocktail shaker with ice, combine the Pimm's No. 1, lemon juice and 1 ounce of the strawberry syrup and shake. Strain into an ice-filled glass and top with the 7UP. Garnish with sliced cucumber, strawberries and a sprig of fresh mint.
- The garnish is not necessary for the flavor, but smelling that cucumber and mint with each sip adds a surprisingly wonderful-ness to the drink.
- We happened to have a bottle of lemon sour open, so we used that instead of sprite. It's a solid choice.
- When I made the strawberry syrup, I strained it through my wire mesh strainer and very little was strained out. (Some of the seeds, probably not the majority. I'm not convinced this is a necessary step.)
- Thanks to Brown Eyed Baker (my new hero)